Polyphenol Oxidase and o-Diphenols Inhibit Postharvest Proteolysis in Red Clover and Alfalfa

By M. Sullivan, R. Hatfield. 2006

133 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/c3a9b5961c44be78035d0267b8771bb46e462f4e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Molecular Biology

1. A. Marshall
2. E. C. Brummer
3. P. Annicchiarico

In Plant Science

1. P. Annicchiarico
2. B. Barrett
3. A. Marshall
4. B. Julier
5. E. C. Brummer
6. Michael D. Casler

Citations in the corpus

• Achievements and Challenges in Improving Temperate Perennial Forage Legumes (2015, background): “Red clover undergoes much lower proteolysis during ensiling than alfalfa or white clover, because of its polyphenol oxidase activity (Sullivan and Hatfield, 2006).”